Johannesburg's 54 on Bath’s fine-dining Level Four restaurant has launched its new summer menu with a focus on “fresh, sunshine” taste experiences and flavour combinations. Starters include Seared ‘Yellow Fin’ tuna, fresh raw peas, avocado mousse, wasabi powder, and pickles; the ‘Black Angus’ carpaccio, quail egg, pomegranate, truffle mayonnaise, and parmesan, which has a lovely combination of flavours with tartness of the pomegranate, the rich quail egg, and the umami of the truffle. A Level Four signature dish is the Lobster bisque, red pepper rouille, mussel, prawn, and clams, which remains highly popular, as does the ‘Miso’ broth, with scallop, Thai red curry, pickled vegetable, dried mushroom, and tomato. The Chicken & sundried tomato terrine, with smoked tomato, baby beetroot, radish, apple gel and roast nuts is a “very ‘spring’ dish” says Foxon, with lovely flavours; and the Sweet potato & ginger tart, with spicy pineapple gel, corn, lemon cream, and pickled cucumber, is light and summery and perfect for the season. Another newcomer is Grilled prawns & calamari, bok choi, fennel, with a spicy pineapple & peppadew salsa that offers the “perfect contrast and a unique flavour”. On the main course menu is a “fantastic” newcomer that stands out and has the potential to become a signature dish, with close on 80 portions having been served in about 10 days – the ‘Marino’ lamb cutlet, loin, confit belly, braised shoulder, with pea puree, and asparagus. Another new great success is the ‘Pekin’ duck breast, peach glaze, confit leg wonton, carrot, and cherry jus. The Tomato risotto, basil ricotta, dried tomato, fine herbs, and crispy onions by Eunice Mohole is finding favour with vegetarians and non-vegetarians for its fresh and authentically Italian flavour. An exquisite offering is the 300g ‘Woodview Blue Label’ Wagyu Sirloin, which the internationally renowned Woodview farm selects exclusively for Level Four and generally features a marble score of over nine. The quality and price of the dish ensure that when it is ordered and served, “the whole presentation is a bit of a theatre show” and it is always enjoyed. New desserts feature seasonal fruits and delicious flavours including Dark chocolate ganache, with passion fruit mousse, caramel, bitter meringue, and Amarula ice cream and Peanut butter & white chocolate mousse, raspberry gel, caramelized nut, and raspberry sorbet. Other lovely desserts include Mango parfait, with toasted coconut, and coconut sorbet; Lemon crème brulee with summer berries; and Vanilla panna cotta, strawberry jelly, dark chocolate, and strawberry sorbet. On Christmas Eve and Christmas Day, Level Four will again present a spectacular set menu five-course Christmas dinner with turkey and gammon, which is always very popular. 54 on Bath’s refreshing Perrier-Jouët Bar and Garden, with its sweeping terrace and breath-taking views, provides the perfect meeting spot in which to enjoy sundowners before dinner.

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